World's Best Carrot Cake
Brenda Tyler

(cakes, whole wheat flour, carrots, pineapple, pecans, coconut, cranberries, frosting )

World's Best Carrot Cake
World's Best Carrot Cake

Yield: 1 3-layer cake or 1 large bundt cake


1 Recipe: Cream Cheese Frosting
1½ C whole whear flour
2/3 C all-purpose flour
2 tsp baking soda
2 tsp cinnamon
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground ginger
1 C sugar
1 C brown sugar, packed firmly
1 C buttermilk
¾ C vegetable oil
4 Eggs
1½ tsp almond extract
1 16-oz bag carrots, peeled and grated
1 8-oz can crushed pineapple, drained
1 C pecans or walnuts, chopped
1 C flaked coconut
½ C craisons (dried cranberries)


  1. Preheat oven to 350°F.
  2. Sift together the flours, baking sode, cinnamon, salt, nutmeg, and ginger onto a sheet of wax paper.
  3. Mix the sugars together in a large bowl.
  4. Stir in the buttermilk, vegetable oil, eggs, and almond extract.
  5. Pour in the flour mixture, carrots, pineapple, nuts, coconut, and craisons, stirring just until well blended.
  6. Grease and flour three 9-inch round cake pans (or 1 large bundt pan). Line bottoms with wax paper; grease and flour the waxed paper.
  7. Pour the batter into cake pans. Bake 30 minutes or until a wooden toothpic inserted in the center comes out clean.
  8. Cool in pans 10 minutes.
  9. Loosen the cake layers from the edges of the pans and invert onto wire racks.
  10. Peel off the waxed paper and cool completely
  11. Prepare 1 recipe of Cream Cheese Frosting.
  12. Spread frosting between layers and on top and sides of cake. Cover and refrigerate over night before cutting.